This cream cheese pumpkin bread is loaded with fresh roasted pumpkin, warming fall spices and cream cheese. Topped with a simple vanilla bean cream icing, you won’t be able to stop eating it!
My camera and I are not friends lately. At least, they weren’t the day I was trying to shoot this cream cheese pumpkin bread. I set up so many different times and took so many bloody pictures that I never wanted to take a picture of pumpkin bread ever again. The result? I still hated them. All of them. I can tell you right now I wasn’t about to wait for another day to take more. These ones just have to do. Notice how the icing looks all messed up in the sliced photos? That’s what happens when you handle the slices 5 thousand times in the span of two hours. It isn’t pretty.
At least my fingers tasted reaaally good. There may not have been a ton of icing left on the bread once I was done… There was, however, a lot in my belly along with slices of the cream cheese pumpkin bread. I figured if I was having this much of an issue trying to get the damn thing to look half decent, I was at least going to be rewarded with more than one piece when it was all finally done. It probably helped that I accidentally cut the slices too thin which basically required me to eat two.
I also failed miserably at making cinnamon raisin bread, I had one of the worst migraines I’d had in ages which left me bed ridden for two hours late in the afternoon and then my espresso machine died. The only machine we had for caffeine consumption.
It was not the best day. Thank goodness this bread was just heavenly and helped make it at least a little better. Okay a lot better. It made the whole day bearable.
I also fully admit that the fact that simple things like a failed attempt at bread, an uncooperative camera, a dead espresso machine and a migraine are what make for a bad day, well, means I really have nothing to complain about. Especially since there’s cream cheese pumpkin bread in the world.
I’m even going as far to say that I prefer this recipe over my perfect pumpkin bread which is shocking if you knew me since my mom and I have been making that one for years. It’s delicious and amazing and wonderful and, ahem, lighter, but it isn’t this one. It doesn’t have the icing that seeps in to the bread as it sits, or the cream cheese or sour cream. Do I still make that one? Absofriggenlutely. Basically every week. But this cream cheese pumpkin bread… well this one is what you eat when you’ve had a crappy day or you need a little extra indulgence with your morning cup o jo. This one is the one that soothes your soul.
Since we’re human beings, I”m going to go out on a limb here and say that we probably need some soul soothing a minimum of once a week so I highly suggest doubling the recipe and freezing one for later. Not only does it taste even better after being frozen (weird), you get two for the work of one. That’s always a win.
As a funny note, due to the death of my beloved espresso machine, I, for the very first time, was forced to buy my old competition’s coffee (the cafe across the street). I almost felt guilty that I enjoyed every last sip. Coffee and pumpkin just go so well together, don’t ya think?
- ¼ cup butter, room temperature
- 4oz brick style cream cheese, room temperature
- 1¼ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp nutmeg
- ⅛ tsp black pepper
- ¾ cup dark brown sugar, packed
- 6 TBSP cane sugar
- 1½ tsp vanilla extract
- 2 large eggs, room temperature
- ⅓ cup full fat sour cream
- ¼ cup whole milk
- 1 cup pumpkin puree, storebought or homemade
- 2 cups all purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ cup icing sugar
- 1 vanilla bean, seeds scraped or 1 tsp vanilla extract
- 2-3 TBSP cream
- Preheat oven to 350F
- Grease and flour a 9X5inch loaf pan.
- In the bowl of a stand mixer, cream butter, cream cheese, sugars and spices together.
- Add eggs and vanilla and beat until light and fluffy, scraping the bowl as necessary.
- Add pumpkin, sour cream and milk and beat until creamy.
- Sift together flour, salt, baking powder and baking soda and add to the mixer slowly with the beater running on low. Mix until there's still flour visible then gently mix the rest with a spatula until just combined.
- Pour batter in to the loaf pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 10-15 minutes before removing and setting on a wire rack to cool completely.
- When the bread is cool and ready to ice, combine vanilla, icing sugar and cream until desired consistency is reached.
- Pour all over the bread and allow icing to set before slicing.
- Store in an airtight container.
To freeze, do not top with icing. Wrap tightly in a few layers of plastic wrap and a layer of aluminum foil for optimal freezer protection. Bread will keep in the freezer for up to 3 months.
Thaw bread on a wire rack then cover with icing.
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